Prep 15 mins
Cook 25 mins
This is an easy-to-make, stomach filling recipe. It makes a full meal if served with a bowl of soup and salad. It can also be had as an evening snack and is ideal for a packed lunch. I found it in yesterday's "Thursday" magazine and it looks so good!
For the outer cover
- 2 cups maida flour
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 4 tablespoons cream
For the filling
- 1 cup fresh panir
- 1 potato
- 1 carrot
- 6 -8 French beans
- 1 onion
- 2 teaspoons ginger-garlic paste
- 2 crushed green chilies
- 2 tablespoons cream
- 1 tablespoon tomato ketchup
- 1 tablespoon maida flour
- 1⁄4 cup cooking oil
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon garam masala powder
- 3⁄4 cup fresh coriander leaves
- For the outer cover, mix all the ingredients, knead well till it forms a thick dough.
- Little amount of water can be sprinkled if needed.
- Cut all vegetables into small pieces.
- Cook the carrots, potatoes and beans in a pressure cooker.
- In a pan, fry the finely chopped onions in 1 1/2 tbsp of oil till they are golden.
- Add the ginger-garlic paste and crushed chillies and fry.
- Now add the maida, chilli powder and garam masala.
- Fry well and add the cooked vegetables, mashed paneer, cream, Tomato ketchup with the necessary amount of salt.
- Keep frying on low till the mixture thickens to a filling.
- Add corriander leaves, mix well and set aside.
- Make medium sized balls out of the prepared dough.
- Roll them into thin chappatis of about 12cm diameter with a rolling pin.
- Dry roast them in a tava without oil till they are brown, one by one.
- Now, hold the done chappatis in your left hand and add 2 tbsps of vegetable mix in one corner of the chappati.
- Roll it twice and paste the ends with maida-water mix.
- Similarly prepare all the chappatis and keep them ready.
- While serving, heat a pan with 3 tbsps oil.
- Shallow fry the frankees till they are crisp and brown.
- Serve hot with any chutney or Ketchup of your choice.